Would there be any reason to brine a chicken that was to be cooked on an
indoor rotisserie???

Brining will help the taste and texture of any chicken, regardless of
how it's cooked. I use 1 oz. table salt, 2 oz. sugar, both by vol. per
quart water fraction. Most recipes use too much salt. Sneak a little
orange juice or lemon juice into your water fraction, season with some
star anise, and brine at least overnight in the frig. You'll be in
heaven. I also brine leg-thighs.
Cheers,
Kent

Aria wrote:
>
> Would there be any reason to brine a chicken that was to be cooked on an
> indoor rotisserie???

"Aria" > wrote in message news:<OzJib.24420$Rd4.14274@fed1read07>...
> Would there be any reason to brine a chicken that was to be cooked on an
> indoor rotisserie???

Yes. There is a reason.
You'll end up with a moister, juicier, more flavorful bird.

Pierre